These plump and savory burritos are popular with all our customers – vegan and non-vegan, alike. Try them with Guacamole or a zesty Avocado Salsa. And if you’re not vegan, pass some grated cheese or sour cream, as well.
We use 10-inch tortillas for these burritos, but if they’re not available, or if you prefer smaller ones, that’s fine, you’ll just get more burritos. The filling can be made a day or two in advance. Yields 6 to 7 cups of filling
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
- 6 cups peeled and cubed sweet potatoes (about 2½ pounds)
- 2 cups chopped onions
- 3 garlic cloves, minced or pressed
- 1 fresh hot pepper, minced (for a milder “hot”, seeded first)
- 1 teaspoon salt
- 2 tablespoons vegetable or olive oil
- 1 tablespoon ground cumin seeds
- 1 tablespoon ground coriander seeds
- 2 15-ounce cans of black beans, drained (3 cups)
- 1 tablespoon lemon juice
- ½ cup chopped cilantro
- salt to taste
- 6 10-inch flour tortillas
Instructions
- In a covered saucepan, bring the sweet potatoes to a boil in salted water to cover.
- Simmer until tender, about 15 minutes.
- Drain and mash. Set aside.
- While the sweet potatoes are cooking, in a covered saucepan on low heat, cook the onions, garlic, hot peppers, and salt in the oil until the onions are soft, about 10 minutes.
- When the onions have softened, stir in the cumin and coriander and cook for another minute or two.
- Preheat the oven to 350°. Oil a large baking pan or sheet.
- Combine the mashed sweet potatoes, the onion-spice mixture, and the black beans.
- Stir in the lemon juice and cilantro; add salt to taste.
- Place about a 1 cup of filling on the bottom half of each tortilla and roll up.
- Lightly brush the tops of the burritos with oil and cover with foil.
- Bake for 25 to 30 minutes, until hot.
- The sides can be left open, or the sides can be folded over as you roll to form a tidy package.
- Arrange seam side down in the baking pan.
Notes
Try these Variations: Add a diced bell pepper to the onions as they cook. Replace the fresh hot pepper with ¼ teaspoon cayenne or ½ teaspoon red pepper flakes. For a smoky flavor, use a minced canned chipotle pepper with a spoonful of adobo sauce. Stir a cup of corn kernels into the filling. Use corn tortillas instead of flour for a gluten-free alternative.
Great simple burritos. I’m so glad I finally tried this recipe. The beauty of it is that there is no cheese in these burritos and it’s not needed because the sweet potatoes mixed with the black beans and spices provide plenty of flavor and an almost cheese-like texture. I used the packaged raw flour tortillas that you cook yourself in a hot dry skillet. Don’t remember the brand name, but they’re great. I also made the hot sauce recipe from Simple Suppers, substituting one seeded and minced serrano chile for the cayenne, and it went perfectly with these burritos. The filling is so good on its own, that it could be substituted for refried beans and accompany enchiladas or just eaten by itself.
A family for whom I cook asked me to prepare this recipe last week. They liked the dish so much, they asked for it again this week. I have tasted the filling and it’s delicious. The burritos themselves are very large and must be quite filling. I’d pair with a fresh tomato salsa for a very satisfying meal.
This is a great recipe. We also serve it with fresh mango salsa.
This was very good! I wound up with about 7 cups of filling so I was able to make 7 burritos. I added about 1 T of salt to the filling (but season to your own taste, of course.)
I did brown them under the broiler for a few minutes (watch that they don’t burn) after I took the foil off, as otherwise they wouldn’t have had any color. Broiling browned them nicely & crisped them up a little too.